Under the Green Tent:
The Green Tent will have a representative from the Cordrey Center who will tell you about the different types of programs and events that they offer. The Center includes Cordrey Charities, a nonprofit organization dedicated to helping communities better understand the direct relationship between a healthy lifestyle and the incorporation of plants in one's life and to promoting the joys of gardening through education, motivation, and inspiration in classroom programs, gardening classes and demonstrations. The Cordrey Center is affiliated with the East Coast Garden Center which won the Delaware Nursery Landscape Association award for the "Best Large Landscape" Resident Category in 2010 & 2013. For further information see
Entertainment: Mac Walter's command of the guitar is breathtaking and he is one of those rare musicians who can do it all while still maintaining his own distinctive voice. He makes the guitar come to life with a rare passion and plays at a level few musicians ever achieve. He is a guitar virtuoso who has to be seen to be believed!
Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at email@example.com to find out what help is needed.
Grilled Brussels Sprouts with Warm Mustard Dressing
(from food blogger Marc Matsumoto at Fresh Tastes blog)
14 ounces of brussels sprouts
1 tablespoon olive oil
1/2 teaspoon coarse sea salt (halve if using regular salt)
1/2 teaspoon coarse black pepper
2 tablespoons olive oil
1/2 red onion
1 tablespoon whole grain mustard
1 teaspoon honey
1 tablespoon red wine vinegar
1/4 cup pecans (.88 ounces, about 1/4 cup)
Remove the tough outer leaves of the Brussels sprouts and cut the sprouts in half (top to bottom so that the core holds the leaves together).
Toss sprouts with 1 tablespoon of olive oil to coat evenly. Add salt and pepper and toss to combine.
Grill the brussels sprouts cut-side down on a medium hot grill until the sprout is lightly charred and cooked through about 4-7 minutes. (If using a broiler, broil them cut side up).
While the sprouts are grilling, add 2 tablespoons of olive oil to a sauté pan and fry the onions until tender. Add the mustard and honey and continue frying until the honey starts to caramelize. Add the vinegar, stir to combine, and then pour the hot dressing over the grilled Brussels sprouts.
Add the pecans and toss it all together. Serve warm.